Muffuletta Sandwich - New Orleans-style
1/4 pound thinly sliced ham
1/4 pound sliced Genoa salami
4 slices Swiss cheese
1 (6-ounce) package sliced provolone cheese
1 (10-inch) round loaf sourdough bread, ct in half horizontally
1-1/2 cups olive salad (recipe follows)
Layer ham, salami, Swiss cheese, and provolone cheese on bottom half
of bread; place bread halves on baking sheet.
Bake at 350F for 20 to 30 minutes or until thoroughly heated.
Top cheese with chilled olive salad and remaining bread half; cut
sandwich into quarters.
Yield: 2 to 4 servings
Olive Salad:
3 (10-ounce) jars pimiento-stuffed olives, drained and coarsely chopped
3 stalks celery, chopped
2 carrots, scraped and grated
2 cloves garlic, finely chopped
1 (4-ounce) jar, diced pimiento, drained
1/2 cup olive oil
1/4 cup red wine vinegar
Combine all ingredients, cover and chill. Store remaining salad in
refrigerator for up to 1 week.
Yield: 7 cups
I lived in the French Quarter of New Orleans in the 70s and often
bought a muffuletta at Central Grocery on Decatur Street. If you've
ever had one of theirs, this will bring back pleasant memories.
Bob the Tarheel Baker